This tart takes next to no to make and the combination of flavours work really well as a starter, light lunch or snack. Baked in a deliciously flaky puff pastry, this tart is salty, savoury and sweet, and our melted cherry bocconcini gives it a creamy texture.
Switch up toppings based on your tastes – you could consider substituting potatoes for sun dried tomatoes, olives, capsicums, zucchini, artichokes or even pesto. The possibilities are endless!
|1 sheet||puff pastry sheet (ready rolled & thawed)|
|1||potato (thinly sliced)|
|1||garlic clove (finely chopped)|
|2 tsp||extra-virgin olive oil|
|1/2 cup||caramelised onion|
|salt & pepper to taste|
|1||Preheat oven to 180°C. Line a baking tray with non-stick paper.|
|2||Trim the puff pastry sheet into a rectangular shape. Place onto baking tray & lightly prick with a fork. Using a knife, gently score a 1.5cm border around the edge of the pastry.|
|3||In a bowl, combine the sliced potato, garlic, oil, rosemary leaves & salt & mix through.|
|4||Top the pastry evenly with the sliced potatoes & place in oven for 25 minutes.|
|5||Remove from oven and top with caramalised onions, Cherry Bocconcini, extra drizzle of olive oil & rosemary leaves. Return to the oven for another 5 mins.|